Did you know that Einkorn is actually the world’s oldest form of cultivated wheat? These aren’t just any chocolate chip cookies – they’re a delicious journey back in time! This ancient grain always adds depth to any baked goods and is great for people with gluten sensitivity. Whether you’re new to Einkorn flour or a seasoned baker, these Einkorn chocolate chip cookies will revolutionize your cookie game!
Learn more about Einkorn Flour →
Essential Ingredients for Chewy Einkorn Chocolate Chip Cookies
- Einkorn all-purpose flour: Jovial Flour All Purposes Einkorn Organic is my personal favorite
- Coconut sugar: You can swap the coconut sugar for cane sugar, but remember that coconut sugar is what gives that extra chew. Alternatively you can use all brown sugar. Big Tree Farms Organic Brown Coconut Sugar
- Brown sugar: Light brown sugar is best for this recipe
- Chocolate baking bar or wafers: Although I highly recommend using high-quality chocolate, you may opt for another variation of chocolate to fit your budget or use what you already have on. Here is a high-quality option Guittard Unsweetened Chocolate Baking Bars 100% Cacao
- Room temperature butter and eggs: It is crucial to make sure your butter and eggs are room temp! I prefer adding extra salt to my sweets as it brings out the flavors. You can use unsalted butter instead of salted butter if you prefer.
- Cornstarch: An additional component to make your cookies satisfyingly chewy
- Vanilla Extract: Have you ever tried a paste version?
- Flaky sea salt: Maldon Sea Salt Flakes or Jacobsen Salt Co. Pure Flake Sea Salt
- Baking Soda & Baking Powder
Tips for selecting baking chocolate
- Opt for premium chocolate bars as they offer pure chocolate without stabilizers, preservatives, or inferior oils found in mass-produced chips.
- Using bars lets you control piece size, creating everything from chunks to delicate flecks.
- The resulting chocolate dust distributes throughout the dough, creating subtle flavor bursts in every bite and more complex chocolate distribution.
- Higher-quality chocolate also melts more consistently during baking.
Step-by-Step Cookie Making Process
1. Begin by heating your oven to 350°F (175°C). Line a large baking sheet with either parchment paper or a silicone baking mat.
2. Cream together your room-temperature butter and sugars with a hand-held mixer until the mixture becomes light and fluffy, approximately 2-3 minutes. Remember to pause occasionally to scrape down the sides of your bowl and make sure the butter and sugar become one. This step is crucial.
Check your microwave settings to soften butter. Although allowing your butter to come to true room temp will give you best results with the integrity of your cookie.
3. Once your butter mixture is properly creamed, incorporate the eggs and vanilla extract, mixing until they’re thoroughly combined into the batter.
Fast way to method to bring eggs to room temp. Place eggs in a small bowl with warm water for 3 minutes.
4. In a separate large bowl, combine your dry ingredients by whisking together the flour, cornstarch, salt, baking soda, and baking powder until well mixed.
5. Gradually incorporate the dry ingredients into your wet mixture in three separate ratios. Mix until you no longer see any dry flour. Finally, gently fold in your chopped chocolate until evenly distributed.
Want to bake the next day? Wrap in parchment to refrigerate and bake the following day if you do not want to bake the same day.
6. Allow the dough to rest at least 20 minutes before baking.
7. Using a spoon or cookie scoop, portion 1½ tablespoons of dough into a ball. Place onto your prepared baking sheet. Space each cookie dough ball about 2 inches apart to allow for spreading. If using a large cookie sheet, 12 cookie dough balls will fit.
8. Place the cookies in your preheated oven and bake for 10-12 minutes. You’ll know they’re done when the edges turn a light golden brown while the centers appear set but still soft.
9. Allow the cookies to cool briefly on the baking sheet before carefully transferring them to a wire cooling rack, and finish your cookies with a light sprinkle of flaky sea salt while they’re still slightly warm.
Enjoy Your New Favorite Cookie Recipe!
I hope you enjoy these Chewy Einkorn Chocolate Chip Cookies. Whether you have gluten sensitivity or not, these are more than just a treat. Yes, these cookies are not only delicious but nutritious for you. What a perfect excuse to eat cookies!
These cookies are best enjoyed within 2 days. Store in an airtight container or bag.
More Einkorn Recipes
Chewy Einkorn Chocolate Chip Cookies
Description
Did you know that einkorn is actually the world's oldest form of cultivated wheat? These aren't just any chocolate chip cookies - they're a delicious journey back in time! This recipe brings you cookies that are both nutritious and indulgent so you don’t feel so bad eating them.
Einkorn flour is particularly beneficial for those with gluten sensitivities due to its significantly lower glycemic index and its untampered, ancient genetic profile. Unlike modern wheat, einkorn has never been hybridized, preserving its original nutritional integrity and making it easier to digest.
The ancient einkorn grain adds a subtle nutty flavor that perfectly complements decadent chocolate chips while its natural properties create an incredibly tender crumb. Whether you're new to einkorn flour or a seasoned baker, these cookies will revolutionize your baking game! Einkorn flour always adds depth to any baked goods.
Makes 16-20 cookies
Ingredients
Wet Ingredients
Dry Ingredietns
Garnish
Instructions
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1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.
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2. Using a stand mixer fitted with the paddle attachment or hand beaters, beat the butter and sugars together until fluffy. This will take about 2-3 minutes. Scrape down the sides of the bowl as needed.
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3. Add the eggs and vanilla extract and beat until combined.You may need to switch to a whisk attachment. If using hand beaters, no need.
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4. In a large bowl, whisk together the flour, corn starch, salt, baking soda and baking powder.
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5. Add the dry ingredients slowly in three batches, scraping down the edge of the bowl as needed, and mixing until all the dry bits are combined. Fold in the chocolate chips.
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6. Allow the dough to rest for 30 minutes.
Note: Wrap in parchment to refrigerate and bake the following day if you do not want to bake the same day. -
7. Scoop generous 1 ½ tablespoon balls onto the baking sheet, leaving 2 inches between each.
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8. Bake for 10-12 minutes, until golden brown around the edges and set in the middle.
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9. Wait a couple of minutes before transferring the cookies to a cooling rack.
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10. Finish your cookies with a light sprinkle of flaky sea salt while they're still slightly warm.
